Beet Flatbread

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Beet Flatbread
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
244
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie244 kcal(12 %)
Protein7.69 g(8 %)
Fat12.63 g(11 %)
Carbohydrates25.95 g(17 %)
Sugar added0 g(0 %)
Roughage2.07 g(7 %)
Vitamin A36.88 mg(4,610 %)
Vitamin D0.07 μg(0 %)
Vitamin E0.27 mg(2 %)
Vitamin B₁0.62 mg(62 %)
Vitamin B₂0.44 mg(40 %)
Niacin4.77 mg(40 %)
Vitamin B₆0.13 mg(9 %)
Folate128.76 μg(43 %)
Pantothenic acid0.65 mg(11 %)
Biotin0.68 μg(2 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C1.45 mg(2 %)
Potassium133.11 mg(3 %)
Calcium105.55 mg(11 %)
Magnesium16.25 mg(5 %)
Iron2.13 mg(14 %)
Zinc0.95 mg(12 %)
Saturated fatty acids3.58 g
Cholesterol14.85 mg
Author of this recipe:
How healthy are the main ingredients?
WalnutCuminFeta cheese

Ingredients

for
1
For the dough
2 ½ tablespoons
1 tablespoon
2 ⅔ cups
1 teaspoon
2 tablespoons
For the topping
2 tablespoons
1 ⅔ cups
fresh, small Beets (peeled and very finely sliced)
4 tablespoons
Caper (drained)
cup
black Olives (drained)
½ cup
chopped Walnut
½ teaspoon
1.333 cups
Feta cheese (or goat's cheese, crumbled)
2 handfuls
1 handful

Preparation steps

1.
For the dough, dissolve the yeast and a pinch of sugar in around 250 ml lukewarm water. In a mixing bowl, knead together the yeast solution, flour, salt and olive oil, using the dough hook on a hand mixer, to form a smooth dough. If the dough is too moist, work in a little extra flour; if it is too dry, add a little extra lukewarm water. Cover and leave in a warm place for 1 hour to rise.
2.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
3.
Turn the dough out onto a floured work surface and knead thoroughly once more, then stretch the dough out or roll it, and lay it on the baking tray. Drizzle the olive oil over the dough, spread the beetroot over the pizza and top with the capers, olives and nuts. Season with cumin and salt and scatter the cheese over the top.
4.
Bake the pizza for 15-20 minutes. Garnish with the beetroot leaves and rosemary, then cut into slices and serve.
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